Spinach-Sorrel Soup
Adapted from Vegetable Soups from Deborah Madison’s Kitchen
2 tablespoons butter, plus extra butter for the croutons
2 medium leeks,white part only, chopped (scant 2 cups)
2 small potatoes, peeled ,quartered, and thinly sliced (1 scant cup)
1 garlic clove, slivered
2 bunches spinach, stems removed and leaves washed and chopped, or 4 cups chard or beet greens
1 or 2 cups sorrel, slivered
2 tablespoons each chopped parsley and chives
Sea salt and freshly ground pepper
6 cups water,vegetable stock or chicken stock
Fresh lemon juice to taste
1 cup small bread cubes
2 tablespoons butter
1⁄4 cup cream
Melt butter in soup pot over medium heat; add leek, potatoes and garlic. Cook for several minutes, then add greens and herbs; season with about a teaspoon of salt. Add the liquid, stir and bring to a boil. Turn down heat and simmer, partially covered, about 20 minutes (until the potatoes are tender).
Purée the soup, add a squeeze of lemon and adjust salt and pepper to taste.
In a skillet, melt butter over medium-low heat. Toss in bread cubes and cook until crisp and golden.
Divide soup among bowls, swirl in cream and top with croutons.
Recipe Note: If you can’t find sorrel, substitute another type of green and add extra lemon juice to mimic sorrel’s tang.
Deborah Madison is a writer, cook and food activist with Slow Food.
